Cauliflower Risotto Cakes

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Cauliflower Risotto CakesRecipe

Photo: Jennifer Causey; Styling: Claire Spollen

Transform leftover risotto into crispy cauliflower cakes. Serve these patties sprinkled with grated parmesan and chive dipping sauce.

Serves 4 (serving size: 2 patties and about 2 teaspoons sauce)


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1 pound cauliflower florets
2/3 cup panko (Japanese breadcrumbs)
1/4 cup chopped flat-leaf parsley
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 ounces shredded fontina cheese
1 large egg
2 tablespoons olive oil, divided
2 tablespoons canola mayonnaise
1 tablespoon lemon juice
2 teaspoons minced fresh chives
1 garlic clove, minced


Preheat oven to 400°. Pulse cauliflower florets in a food processor until finely chopped. Spread on a baking sheet; bake at 400° for 40 minutes, stirring occasionally. Combine cauliflower, prepared risotto reserved from Sweet Onion Risotto with Sautéed Kale, panko, parsley, salt, pepper, fontina cheese, and egg; shape into 8 (3-inch) patties. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add 4 patties to pan; cook 3 minutes on each side. Remove from pan. Repeat procedure with 1 tablespoon olive oil and remaining 4 patties. Combine mayonnaise, lemon juice, chives, and minced garlic. Serve with patties.

Created date

October 2015

Nutritional Information

Calories 315
Fat 17 g
Satfat 4.5 g
Monofat 9.3 g
Polyfat 2.3 g
Protein 11 g
Carbohydrate 29 g
Fiber 4 g
Cholesterol 63 mg
Iron 1 mg
Sodium 506 mg
Calcium 133 mg